Roasted Vegetables

• 2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
• Oil (olive, coconut or grapeseed)
• Salt and pepper
• Fried eggs and/or plain yogurt
• Fresh herbs, torn or chopped

1. Heat oven to 425 degrees.
2. Toss vegetables with oil, salt, and pepper.
3. Roast, stirring at least once or twice during roasting for even cooking and browning.
4. Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.

root, oil, salt, eggs, fresh herbs

Taken from cooking.nytimes.com/recipes/1017703 (may not work)